Creamy Chicken Gnocchi Soup
This Creamy Chicken Gnocchi Soup is a cozy, comforting dish with tender chicken, soft gnocchi, and a rich, velvety cream broth. It's perfect for chilly days or gatherings.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
For the Soup Base
- 2 tablespoons olive oil 30 ml
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 stalks celery sliced
- 1 teaspoon dried thyme 5 g
- 1 teaspoon dried oregano 5 g
- 4 cups chicken broth 960 ml
- 1 cup heavy cream 240 ml
- 1 lb cooked chicken 450 g, shredded
- 16 oz potato gnocchi 450 g
- 2 cups fresh spinach 60 g
- Salt and pepper to taste
Instructions
Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the onion, and sauté until translucent, about 5 minutes.
- Tip: Use a wooden spoon to scrape up any bits that stick to the bottom for extra flavor.
Add the Vegetables and Herbs
- Stir in the garlic, carrots, and celery, continuing to sauté for another few minutes. Add the thyme and oregano.
Pour in the Broth
- Pour in the chicken broth, bringing the mixture to a gentle boil.
- Tip: For a deeper flavor, you can use homemade broth if you have some on hand.
Stir in the Cream and Chicken
- Lower the heat, and gently whisk in the heavy cream. Add the shredded chicken.
Cook the Gnocchi
- Add the potato gnocchi, letting them cook through until they float to the top—this should take about 2-3 minutes.
Finish with Spinach
- Finally, stir in the fresh spinach until it wilts.
Notes
Pro Tips:
- Use rotisserie chicken for quicker prep.
- Always taste and adjust seasoning to your preference.
- For a lighter version, substitute half-and-half for heavy cream.
- If the soup thickens too much, add more broth or cream to reach the desired consistency.